Gongura pachadi | Gongura pickle & chutney

Gongura pachadi also known as gongura chutney is a Andhra flair entremots made with sorrel leaves, red chilies, garlic and other alkalic spices. Red sorrel leaves are called as gongura or puntikura in Telugu, pulicha keerai in Tamil, punde pallid in Kannada and Ambaadi in Marathi, pitwaa in Hindi. These leaves taste sour &adenosine monophosphate; can help in alleviating symptoms of cold, cough and fever overly. They also increases appetite since it is senior high school in vitamin C.

These leaves hold a special place in the Andhra culinary art especially in and close to Guntur neighborhood. These leaves are used in various dishes in everyday cooking.

Obscure from the jam, strange popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken groom and dry gongura lily-livered youngster which are prepared with these red sorrel leaves.

I am sharing 2 recipes in this post. One is made like the nilava pachadi operating room jam and the other combined is a chutney.

Method acting 1 – gongura pickle

To make this pachadi, I cleaned and featherless the leaves first. Then plumbed them tightly to fill a 3 liters pot. This is barely for you to know how much I used for this formula.

Rinsed them thoroughly a few times in clean H2O, drained them and then spread them connected a clean cotton fabric. The leaves mustiness wilt somewhat on their own and no wet should live left. It just took 10 hours for ME on a hot day.

How to make gongura pachadi

1. Wake 3 to 4 tbsp anele in a goat god.

2. Add the leaves to the hot pan.

3. Fry until the leaves wilt entirely. Set them away to cool completely.

4. To the same pan, add more anoint and fry the cerise chilies until crisp. Switch off and add cumin/ jeera.

5. When they cool pull down contribute them to a blender along with Allium sativum and salt.Fuse until smooth.

6. Add the leaves and impulse to get a large-grained texture.

7. Traditionally pachadi is made coarse. You can temper with curry leaves, chana dal and urad dal if desired. Aline salt and spice now. If it is not spicy plenty, small fry more red chilies &adenosine monophosphate; blend. Then shuffle with gongura pickle.

Channel to a clean air tight glass jar and computer storage in the refrigerator.

Method acting 2 – gongura Indian relish

This chutney is prepared in many ways, but this is how my mom prepares. Many like to temper the Indian relish with shrimps / prawns (crispy deep fried Oregon tawa fried). Since my mom tempers information technology with Vadiyalu and majjiga mirapakayalu. You can even use white benny seeds. If you haven't tried with this benevolent of a tempering, do try it.

I suffer given the recipe in the recipe card below.

for more pachadi or chutney recipes, check
green tomato chutney
beerakaya pachadi
menthakku pachadi
dondakaya pachadi

Recipe card

• ▢ 2 cups rozelle leaves operating room gongura tightly packed
• ▢ 1 life-sized onion (cut to quarters)
• ▢ 3 to 4 Green Chilies
• ▢ Tasty to penchant

Tempering for gongura chutney

• ▢ 2 tbsp Oil
• ▢ 2 ail cloves unsmooth
• ▢ ¼ tsp mustard
• ▢ ¼ tsp Cuminum cyminum surgery jeera
• ▢ 1 sprig curry leaves
• ▢ 1 crimson chili
• ▢ 4 to 8 Majjiga Mirapakayalu (curd chilies)
• ▢ Vadiyalu as needed (can use minapa (urad decalitre) or pesara (moong dal) vadiyalu)

• ▢

  Pick over the leaves from the stalks and Wash them 3 to 4 times in a deep mess. Drain them aside for at least 10 mins in a colander.

• ▢

  In a large bowl add leaves, onions, putting green chilies and 3 tbsp water. Boil all these till the leaves are full cooked.

• ▢

  Later the leaves are cooked, If there is more water left, dispose information technology or evaporate it aside preparation for longer. You can even steamer fake them.

• ▢

  Erst cool, drudgery every last the cooked ingredients with salt.

Tempering gongura Indian relish

• ▢

  Heat oil in a pan. Deep Fry majjiga mirchi set aside. Deep child vadiyalu appropriate. Remove excess oil and keep only a tsp of oil in the pan, add u cerise chilies, mustard, cumin and ail. Once they splutter. Off the heat. Ruffle chutney with all the fried and tempered ingredients.

• ▢

  Serve gongura pachadi with hot rice and a spoon of ghee.

Vadiyalu can beryllium replaced with Shrimps or burnt soya chunks

Alternative quantities provided in the recipe placard are for 1x just, original recipe.

For unsurpassed results come after my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Gongura pachadi (gongura pickle)

Amount Per Serving

Calories 117 Calories from Fat 81

% Daily Value*

Fat 9g 14%

Sodium 24mg 1%

K 232mg 7%

Carbohydrates 7g 2%

Fiber 1g 4%

Sugar 3g 3%

Protein 1g 2%

A 2045IU 41%

Vitamin C 44.8mg 54%

Calcium 35mg 4%

Cast-iron 0.9mg 5%

* Percent Daily Values are based on a 2000 calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, solid food photographer & food for thought author behind Swasthi's Recipes. My aim is to help you cook great Indian solid food with my dependable recipes. After 2 decades of feel in pragmatic Indian cooking I started this web log to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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